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Preparation

Make peanut brittle:

Lightly oil a 12-inch sheet of heavy-duty foil. In a dry small heavy saucepan cook sugar over moderate heat, stirring with a fork, until melted. Cook caramel without stirring, swirling pan, until golden. Add peanuts and a pinch salt, stirring until mixture is combined well (caramel will not completely coat nuts). Immediately transfer mixture to foil and cool completely, about 20 minutes. Peel off foil and break brittle into pieces. In a food processor pulse brittle until coarsely ground. Brittle may be made 3 days ahead and kept in an airtight container at room temperature.

In a deep heavy saucepan heat milk, peanut butter, and sugar over moderate heat, stirring constantly, just until smooth (do not let simmer), about 4 minutes. Stir in vanilla and cool to room temperature (do not chill). Freeze mixture in an ice-cream maker and transfer to an airtight container. Stir in 1 1/2 cups brittle and put in freezer to harden. Ice cream may be made 1 week ahead.

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Recent Reviews

This made a perfectly good ice cream. Followed the advice of the other reviewer, and cut way back on the peanuts - only used about one quarter of what was called for, and there were still plenty of peanuts in the ice cream. Also, used a major brand of smooth peanut butter, and went with "Reduced Sugar," as I was concerned the ice cream would turn out too sweet. Even with the Reduced Sugar peanut butter, the ice cream was still quite sweet; seems to me that regular pb would mean an overly sweet result. Anyway, served it with a hot chocolate sauce and slices of banana, and my peanut-butter loving boyfriend seemed to really like it.

eversince from Los Angeles, CA /

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My husband is not a huge ice cream fan - he likes it every once in a while and usually out at an ice cream parlor. Well, I asked him to try a taste and gave him one small scoop. Not only did he "ummmm" his way through the scoop, he came back for more! I think that is a huge compliment. Everyone in the family asked me to make it again. Their only complaint was that it had just a bit too much nuts. Next time I make it, I will add only one cup of peanuts to the sugar for the brittle. The peanut butter ice cream would be delicious even without the brittle added. Just yummy!